Recipe: Mozzarella Stuffed Soft Breadsticks (Fleishmann's Yeast recipe)

MOZZARELLA STUFFED SOFT BREADSTICKS



3 1/4 cups all-purpose flour, divided use
2 envelopes Fleischmann's RapidRise Yeast
1 1/2 teaspoons salt
1 cup water
1/4 cup milk
3 tablespoons Mazola Vegetable Plus! Oil OR olive oil
2 tablespoons Karo Light Corn Syrup
3 1/2 cups shredded mozzarella cheese, divided use
2 egg whites, lightly beaten
1 1/2 teaspoons oregano
2 garlic cloves, minced

Preheat oven to 450 degrees F. Line a 15 x 10 x 1-inch baking pan with enough parchment paper to overhang the sides.

Combine 1 1/2 cups flour, undissolved yeast and salt in a large bowl. Heat water, milk, oil and corn syrup until very warm (120 to 130 degrees F). Add to flour mixture; mix until well blended, about 1 to 2 minutes.

Gradually add enough remaining flour until dough forms a ball. Knead on lightly floured surface, adding additional flour if necessary, until smooth and elastic, about 3 to 4 minutes.

Divide dough in half. Roll one portion to 15x10-inch rectangle to fit prepared baking pan. Place dough on pan, stretching as needed to meet edges. Sprinkle with 3 cups cheese, leaving a 1-inch border. Set aside.

Roll out remaining dough to slightly larger rectangle than the first. Place over the cheese and fold the edges under the bottom layer of dough; pinch to seal. Cut crosswise through the dough with a sharp knife to create 20 breadsticks, but do not separate the breadsticks. Cover and let rise 20 minutes.

Whisk egg whites with oregano and garlic; brush over dough. Sprinkle evenly with remaining cheese.

Bake 15 to 17 minutes until puffed and golden. Cut along seams into breadsticks; serve warm.

TIP: Serve with warm marinara sauce for a special appetizer.

Makes 20 breadsticks
Source: Feishmann's Yeast, ACH Food Companies, Inc.